Wholemeal cavatelli with leeks and sausage

INGREDIENTS FOR 4

PASTA

400 G WHOLEMEAL FLOUR, I used Senatore Cappelli

200 G LUKEWARM WATER

SAUCE

1 LARGE LEEK

400 G LUCANICA SAUSAGE

1 GLASS WHITE WINE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I make a well in flour and gradually knead in lukewarm water.

I rest soft, not sticky dough under a bowl or wrapped half an hour.

I cut pieces, roll ropes and cut 4 cm sections.

I press lightly with three middle fingers.

I drag towards me, without excess flour or they do not shape.

I prepare all on floured parchment.

I slice leek.

I chop sausage.

I cook both in oil in a large pan with white wine, salt and pepper.

I boil pasta in salted water about 5/6 minutes, taste, drain and mix with sauce, adding Parmigiano.